Cauliflower-Cheese Soup

Cauliflower-Cheese Soup
From Moosewood Cookbook by Mollie Katzen (all vegetarian & some vegan recipes)
A soup filling enough for a main dish. Good with a crusty bread and maybe a salad.

• 1 medium-large potato, peeled & diced


• 1 large cauliflower, cut or broken into florets (reserve 2 cups florets)


• 1 medium carrot, peeled & chopped


• 3 medium cloves garlic, peeled


• 1 1/2 cups chopped onion


• 1 1/2 tsp. salt


• 4 cups water


• 2 cups grated cheddar


• 3/4 cup milk


• 1 tsp. dill (I was out so used oregano for fun--good!)


• 1/2 tsp. caraway seeds, opt.


• freshly ground black pepper, to taste

Place potato, cauliflower (except 2 c. reserved), carrot, garlic, onion, salt, and water in large saucepan. Bring to boiil, then simmer until all vegetables are very tender. Cool slightly. Puree in batches in blender or food processor until smooth. Transfer to large soup pot.

Steam reserved cauliflower until just tender. Add to puree along with remaining ingredients. Heat gently. Serve topped with extra cheese.

Potato and Leek Soup

Potato and Leek Soup
Never tried leeks? We hadn't either--this is a good way to start. Great soup for winter, and a forgiving recipe too.
Originally from Food Network Kitchens.

• 1/2 cup unsalted butter


• 1 onion, thinly sliced


• 3 leeks, white part only, well rinsed and thinly sliced


• 6 cloves garlic, minced


• 1/2 cup dry white vermouth (we used white wine)


• 1 1/4 lb. waxy potatoes, peeled & quartered (about 8)


• 7 cups water


• 2 T plus 1 tsp. salt


• 3 springs fresh parsley (we used about 1 tsp. dried)


• 3 sprigs fresh thyme (dried to taste worked fine here too)


• 1 bay leaf


• 1/2 cup heavy cream (we used skim milk for a lighter soup)


• 1 T. lemon juice


• black pepper


• 2 T. thinly sliced fresh chives, opt.

To prepare leeks, cut off green. Thoroughly wash the white bulb, making sure to get water between the layers. Thinly slice as you would an onion.

Set aside 2 T butter in the refrigerator. Heat the remaining butter in a large soup pot over medium heat. Add the onion, leeks, and garlic, and cook covered, stirring occasionally until soft, about 12 minutes. Raise the heat to high, pour in the vermouth or wine, and cook uncovered until almost dry, about 4 minutes.

Add the potatoes, water, and salt. Add herbs. Bring to a boil, lower the heat, and simmer covered until the potatoes are very tender, about 20 minutes. Remove from heat and allow to cool somewhat.

Remove sprigs of herbs if using fresh. Puree soup with an immersion blender or use a blender to puree in batches. Return to the pot and reheat.

Whisk in reseved butter, cream or milk, and lemon juice. Season with pepper to taste. Garnish with chives if desired and serve hot.

Marbled Brownies

Marbled Brownies
These homemade brownies were a big hit when I brought them to work. They're so easy too!
Published in: Cookies, Brownies, Muffins, and More by Anne Egan (2000).

• 5 squares (1 oz. each) unsweetened chocolate


• 3/4 cup butter


• 1 3/4 cups sugar


• 3 eggs


• 1 Tablespoon vanilla (Penzey's is the only way to go!)


• 1 cup plus 1 Tablespoon unbleached all-purpose flour


• 8 oz. cream cheese, at room temperature


• 1 egg yolk

Preheat the oven to 375 degrees. Grease an 8X8 pan (I think mine is 9x9 and it worked too). Place the chocolate and butter in a microwave-safe bowl. Microwave on high 2-4 minutes, or until butter is melted. Remove and stir to melt the chocolate.

Stir in 1 1/2 cups sugar until well-blended. Add the 3 whole eggs, one at a time. Blend well. Stir in the vanilla and 1 cup of the flour. Spread mixture into prepared pan.

In a small bowl with an electric mixer on low speed, beat the cream cheese, egg yolk, remaining 1/4 cup sugar, and remaining 1 T. flour until creamy, about 3 minutes. Pour on top of chocolate mixture in pan. Use a knife to swirl. Bake for 40 minutes, or until toothpick inserted in center comes out clean. Cool in pan on a rack.

Easy Buttermilk Pancake Mix

Easy Buttermilk Pancake Mix
Why buy pancake mix when you can make it quickly & easily?
Recipe from Alton Brown's Good Eats.

• 6 cups all-purpose flour


• 1 1/2 teaspoons baking soda


• 3 Tablespoons baking powder


• 1 Tablespoon salt


• 2 Tablespoons sugar

Combine in a lidded container and shake to mix. Use within 3 months.

To make pancakes:

• 2 eggs, separated


• 2 cups buttermilk


• 4 Tablespoons melted butter, slightly cooled


• 2 cups pancake mix, above


• butter or nonstick spray

Heat griddle or pan to 350 degrees. Whisk together egg whites and buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter. Combine the 2 mixtures in a large bowl. Pour over pancake mix and mix just enough to bring together. Batter will be lumpy.

Lightly butter or spray the griddle. Ladle batter for pancakes. When bubbles begin to set around the edges, flip pancakes. Cook 2-3 more minutes.

Makes approx. 12 pancakes.

Sausage, Peppers, & Onions

If you saw the state of my kitchen, you'd know why I haven't posted in a while! I'm in the middle of a messy job stripping ugly wallpaper in the new house. It will be a relief when it's done! And hopefully an inspiration for lots of, as they say, "Good Eats."

Recipe from Everyday Italian episode #EI0801
Sausage, Peppers, & Onions
Sounds like a great combination, huh? It is. And easy too. We even made this in the midst of our disarray.

• 1/4 c. olive oil


• 1 lb. sweet or hot Italian sausage


• 2 red bell peppers, sliced


• 2 yellow onions, sliced


• 1 tsp. kosher salt


• 1 tsp. freshly ground black pepper


• 1/2 tsp. dried oregano


• 1/2 cup chopped fresh basil (I used about 1 tsp. dried and it was fine.)


• 4 garlic cloves, chopped


• 2 T. tomato paste


• 1 cup Marsala wine (I bet any red wine would do...)


• 1 can (15oz.) diced tomatoes


• 1/4 tsp. red pepper flakes


• Italian rolls, optional

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7-10 min. Will still be pink in the middle. Remove from pan and drain.

Keeping pan over medium heat, add peppers, onions, salt, and pepper. Cook until golden brown, about 5 min. Add oregano, basil, and garlic, and cook 2 more min.

Add tomato paste & stir. Add wine, tomatoes, and pepper flakes. Combine & bring to a simmer, scraping bottom of pan occasionally.

Cut sausages into 4-6 pieces each. Add back to pan & stir. Cook until sauce has thickened, about 20 min. Serve in bowls or over crusty Italian rolls (I put mine under the broiler for a few seconds). Also good over rice.

Serves 4.